Growing up we ate Tulumbe all the time. That and Princes Krofne. It was just one of those things that we’d find on the table often and usually in large quantities. If you’re not from the Balkans, Tulumbe are fried choux pastries soaked in lemon-scented syrup. Think churros but instead of rolling them in sugar you’re allowing them to soak in a sweet syrup until they double in size and become soft, moist, and sweet. This is one of those dishes that was introduced to the Balkans by the Ottoman Empire, as it resembles other Turkish dishes, which are soaked in sweet syrup.
I remember these mostly by the golden brown color and their long shape. There were always plenty of lemon slices placed on top and I remember the sweet sticky syrup and how much we loved to eat them. These are best served cold, straight from the refrigerator and so make a perfect summer dessert. To be honest, I can’t believe that I haven’t shared this recipe yet. I haven’t had these in a very long time now that I think about it, so preparing these to take photos truly took me back to that time.
To make these it’s best to use a Tulumbe press or churro maker. If you’re in a pinch you can use a large star tip and a pastry bag. A Tulumbe press should definitely be on your shopping list next time you travel to the Balkans though.
A timeless recipe, Tulumbe are always a good way to end a meal or to add a traditonal touch to a dessert table.. It’s such an easy recipe that everyone will recognize and enjoy.
Looking for more Balkan desserts? Check out the dessert page here!
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Tulumbe/Balkan Tulumbe Pastry
Course: DessertCuisine: Balkan8
servings30
minutes30
minutesTulumbe, fried pastry soaked in a lemon-scented sweet syrup and served cold.
Ingredients
- Dough
2.5 cups (500 ml) water
3 cups (500 g) all-purpose flour
6-8 eggs (see note)
3/4 cup (100 ml) flavorless oil (I use sunflower oil)
- Syrup/Agda
1 lemon, sliced
5 cups (1 kg) sugar
1 tablespoon vanilla sugar (1 kesica), optional
- Also
Oil for frying (about 3-4 cups)
Directions
- Syrup/Agda
- Prepare the syrup first as it needs to completely cool before it can be used.
- To a large pot add the sugar, water, and vanilla sugar.
- Stir and bring to a boil, then allow to boil for 6 minutes. Turn off the heat, add in the sliced lemon, and allow to cool completely.
- Dough
- To a large pot add the water and oil and cook on medium heat until it reaches a boil. When the water reaches a boil, reduce the heat to low and add in all the flour.
- Begin stirring and continue cooking the dough on low heat for 4-5 more minutes. The dough will start to come together into a ball and will not stick to the sides or bottom of pot.
- After you’ve stirred and cooked the dough for 5 minutes remove it from the heat into another dish, cover with plastic wrap and allow to cool to room temperature.
- Once cooled, transfer the dough to a bowl of a stand mixer (or use a hand mixer) and begin adding in 1 egg at a time until all the eggs are incorporated. Mix well in between each egg addition.
- Once all the eggs have been incorporated, fill your Tulumbe/churro maker/pastry bag with the dough mixture.
- Add your frying oil to a pot and heat on medium heat. Once the oil is nice and hot (not splattering), slowly pipe the Tulumbe into the oil and cut the dough at the length of your choice using scissors. I prefer shorter Tulumbe but you can make them as long as you’d like.
- Pipe as many as the pot can accommodate just keep in mind they will expand as they fry so don’t crowd the pot too much. As the Tulumbe fry, they will turn on their own (as long as there is room).
- Fry until golden brown then slowly remove them from the oil, shake off any excess oil, and add them directly to the sugar syrup. Let them sit in the sugar syrup for a few minutes, turning them every once in a while to coat, and then transfer them to a clean high-sided dish.
- Repeat steps 7 and 8 until all Tulumbe are fried. Keep the oil at low temperature as you fry so the Tulumbe do not burn.
- After all your Tulumbe are done, place the lemon slices on top and place your dish in the refrigerator until the Tulumbe are completely cooled.
- Serve and enjoy.
Notes
- The number of eggs you will use will depend on their size. I find 7 large eggs work perfectly for me but if your eggs are larger you may need as little as 5. The consistency of the dough should be very sticky.
- When storing Tulumbe in the refrigerator, make sure there is syrup at least halfway up the sides. It’s best to use multiple dishes to chill these in a single layer. If you crowd them or layer them some might dry out.
- Spoon syrup over the top right before serving.
